Spinach & Artichoke Stuffed Mushrooms
Stuffed mushrooms make a great appetizer or side dish to your family’s dinner.
Ingredients
- 12 oz mushrooms (choose large portobella or smaller baby bellas)
- 8 oz cream cheese
- ½ cup chopped artichoke hearts (canned or jarred)
- 2 cups thawed spinach (from frozen)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ½ tsp dried dill
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice
- ¼ cup parmesan cheese, grated or shredded
Instructions
- Heat oven to 350°
- Clean mushrooms and remove stem from cap. You will only need the mushroom caps for this recipe.
- In a bowl, mix together cream cheese, artichoke hearts, spinach, garlic powder, onion powder, dried parsley, dried dill, salt, pepper, and lemon juice.
- Spray a baking sheet with oil and place each mushroom cap on the sheet, top side down.
- Stuff each mushroom with the spinach and artichoke mixture – the amount will depend on the size mushrooms used. For larger mushrooms, use ~4 tbsp. For small mushrooms, start with 1 tbsp each and divide evenly.
- Sprinkle parmesan cheese on top each mushroom.
- Cook for 25 minutes.
- Serve immediately as an appetizer or side dish.
Notes
This recipe makes 6-10 large or 18-24 small mushrooms.
Nutritional facts:
Larger mushrooms (based on 8 mushrooms): 140 calories, 6 g carbohydrates
Smaller mushrooms (based on 18 mushrooms): 60 calories, 2.5 g carbohydrates
Smaller mushrooms (based on 18 mushrooms): 60 calories, 2.5 g carbohydrates
Nutrition
Serving: 1mushroomCalories: 60kcalCarbohydrates: 2.5g
